San Antonio Express. (San Antonio, Tex.), Vol. 48, No. 117, Ed. 1 Sunday, April 27, 1913 Page: 62 of 67
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MILK is the fresh, clean, lacteal secretion obtained by the complete
milking of one or more healthy cnw», properly fed and kept, «nd
excluding that obtained within fifteen days ht'fore and ten days after calv-
ing, and contains not less than eight and one-half (8^2) per cent of solids
not fat, und not less than three and one-quarter (8(4) per cent of milk
fat. Ruling of Dr. Abbott, Dairy and Food Commissioner.
IT SHALL be unlawful for any person, either by himself or agent, to
•ell or expose for sale, or exchange, any unwholesome, watered, adulter-
ated or impure milk or swill milk or colostrum, or milk from cows kept
upon garbage, swill or any substance in the state of fermentation or
putrefaction or other deleterious substance, or from the cows kept in con-
nection with any family in which there are infectious diseases, or from
tick or diseased cows. Section 8, Pure Food Law.
tin EMMA F. FIII1IS.)
WITH the approach of hot weather the dalryman'i troubles begin, not
to speak of those of the housekeeper. What can we do to secure a
better milk supply? Many persons think the solution lies in the more rigid
Inspection of the dairies, and this in a measure Is correct, but this is only
half of what we must do to make milk the safe food It should be for children
and for the sick. The average dairyman and the average housekeeper both
need to make a study of the perishable nature of milk and milk products and
then apply the knowledge gained. If one visits some of the dairies she is
surprised that the milk produced under the prevailing conditions is In a state
not to be used even by careless patrons, while a casual Inspection of the fam-
ily milk supply in bottles, sunning 00 the porch on a bright hot morning, is
enough to convince me that even good milk would sour soon. The housewife
should know the characteristics of good milk and if her supply is below the
standard she should change her dairyman. If she is patriotic she will make
complaint to the proper authorities If bad milk is being sold.
CHARACTERISTICS OF GOOD MILK.
Wash your milk bottk and top clean and dry well before opening it; then
test your milk according to the following plan:
Color: Good milk is yellowish-white and free from specks or streaks.
The milk of some breeds looks whiter than others. Cows fed on dry feed
do not give very yellow milk. Bluish milk is poor. There should be no sedi-
ment at the bottom after it stands; the sediment is largely manure. Strain
milk through cheese cloth and see if specks of blood or pus or yellowish specks
•re found; if so, the milk l« from cow* with diseased udders. Distinguish
carefully between curdy specks ind fat globules. Pure, rich milk clings to
the glass.
Odor: The odor of fresh milk i« pleasantly sweet. There Is no trace of
muttineii. Unpleasant odors may be caused by dirt or the food of the cow.
Some cow* seem by nature to give milk of bad odor. The time since calving
i* another factor.
Ta*te: The taste of fresh milk it slightly sweet with no strong flavor.
It I* (polled by the same conditions that cause odors.
Fat content: After standing eight hours, horn one-third to one-fifth of
the milk should be cream. If the cream i* only a thin layer, part of the but-
ter fat ha* been removed, unless the milk is from cows giving a very weak
milk, a condition that does not exiit in a very marked degree, as most of our
dairy firm* keep enough Jersey* to give t milk supply with a higher fat
content than that required by law. According to the Texas pure food regula-
tion whole milk mutt hive a fat content of not les* than 3^ per cent.
BUY milk from a dairy where every-
thing Is clean; where the cows
teurized milk is not safe. A tempera-
ture of 140 degrees Fahrenheit for
twenty minutes will destroy the tu-
bercle, typhoid and diphtheria bacilli.
are free from disease, and are liber-
ally fed on clean food; where the milk
is cooled promptly and kept cool un-
til delivered. Any milk that will
•tsnd In s warm place for several
hour* without soaring has probably
bad • preservative added.
COLOSTKl'M.
When fresh milk curdles on being
heated It Is probably from a cow whose
calf Is under 6 days old. Such milk
is not a fit food; It It known a* colos-
tmm. It coagulates or curdlet with
bait because of sn excess of albumin.
KEEPING MILK.
The two things to remember In
keeping milk are, first, to keep it clean,
aad, second, to cool It as quickly as
yssslble. Milk may be cooled in ice
water at it Is drawn from tbe cow.
Then kept In a very COO 1 place, if
jreu have no ice box, wrap the tnilk
vessel in a wet cloth. Use glass or
MtniporceUm for keeping milk. Use
no vessel* with seams or cracks. Tin
and poorly glazed earthenware should
not bs ated. After milk is well cooled
it may be kept In vacuum bottles.
Mlik should be kept it s temperature
below 50 degree* Fahrenheit. Test
your icebox with s thermometer. Do
aot let milk freetc. Never mix wsrm
milk with thst which hss been cooled.
MILK AS DISKASF, CAUSE.
Milk gives )ust the food that bac-
teria or germs like. As It is eaten
raw we mutt watch ctrefully for fear
it rnsv cirry disease Tuberculosis
may be trintmitted from the cow to
man. Fortunately we have but little
bovine tuberculosis io Texas. However,
a rigid Inspection of dairy herds
should be enforced. All dairy hanfls
should be tested for tuberculosis. Ty-
phoid fever, diphtheria, scarlet fever
and tome bowel diseases of young
children may be carried by milk, if it
it handled by people who have the
diseate or who have been in contact
with it. Never carry a milk bottle Into
the tick room. If you have any of
these dlseaset In your family, have
the bottles sterilized before you re-
turn them to the dairyman.
STERILIZED MILK.
If you tbink there is danger of dis-
ease, or wish to keep the milk *weet
for several dtyt, It may be sterilized.
That Is, it It heated to that all the
germs are destroyed. If you with to
keep it for a day, heat to 212 degrees
Fahrenheit and boll for one hour. For
long keeping, boll three successive
days and seal. Milk to heated Is dif-
ficult of digestion.
PASTEURIZED MILK.
Pasteurization, or the heating of
milk to a temperature of 150 degrees
Fahrenheit, is adopted for the purpose
of keeping It sweet. It Is effective
ss a destroyer of germt, provided thst
every psrt of the milk reaches the re-
quired temperature. This is a prob-
lem ot great difficulty in commercial
plants st present. Do not put too
much faitb in the claims of tbe large
plants that their products are safe
because ps«teurlzed. Only the most
rigid svstem of tests and Inspection
can secure proper temperatures Re-
cent investigations by Schorer ind
Rosenau of the Harvard Medical
School, department of preventive medi-
cine, have shown thai so-called pas-
FILL both psrts of the double-
boiler with water. Tbe depth
of the inner oompartmetit should
be such that wlien the bottles are
placed therein the height of the wa-
ter will be slightly above the
height of the milk In the bottles.
Place the dojuble-boiler on the
atove and- put the bottles contain-
ing tbe milk to be pasteurized In
the water of the Inner compartment.
The topi of the bottles should be
tightly stoppered with clean, non-
ab*orbent cotton.
Place a dairy thermometer in the
water. When the temperature
reachet 150 degrees Fahrenheit, or
when fine bubble* appear in the
milk, remove the boiler to the rear
of the stove and allow It to itand
covered for thirty or forty minutes.
The milk must be chilled quickly.
Set the bottlet in a large dithpan
or brendpan containing cold water.
A tingle bottle can be best quickly
chilled by holding the aide of the
bottle under running water at such
an angle that the milk It not tpilled
nor the cotton plug wet.
At soon as the milk is cold It
thould be set In the iccbox until
needed. All pasteurized milk more
than twenty-five hours old thould
be thrown away.
CERTIFIED MILK.
VVT HAT is known as certified milk
* " is milk produced under condi-
tions of cleanliness from cowt In per-
fect health. In dairies that produce
this milk the cowt are tested for tu-
berculoid ind carefully inspected for
other disease*. The workmen are un-
der the supervision of a competent
medical man and there is careful In-
spection of all the conditions. If these
conditions sre actually met tbe milk is
well worth the extra price asked. One
must be sure that the proprietors of
such dairies are really reliable,
COMPOSITION OF MILK.
Mlik Is a protein, or building food,
although it contain* fit and carbohy-
drates In the form of sugar. The pro-
tein of milk it In the form of casein,
with a little albumin. The next most
Important subttance is fat The fat
variet wtih the breed, being from 3
to 8 per cent
The carbohydrate In milk It sugar
or lactose. It Is about 5 per cent. The
minerals In milk ire very Important.
They furnish bone ind muscle. They
ire phosphate of lime, phosphite of
potash, t trace of Iron ind citric acid.
Citric acid is ranked with tbe minerals.
A good cow gives in one day ibout as
much citric icld as Is found in three
lemons, Water forms about 87 per
cent of the rallk. Milk is not a per-
fect food for anything but the calf. It
It, however, very valuable In our diet
THE DIGESTION OF MILK.
The first step in the digestion of
milk takes places in the stomach. It
It then coagulated or turned to curd.
If milk is swallowed very rapidly this
curd is very dense and digestion is
slow. Sip milk slowly. The liquid
of the mouth then dilutes the milk anfl
the curd Is not so dense. For young
children milk Is diluted with water, or
barley, or other cereal watert. Some
persons can take hot milk but not cold,
probibly the slowness with which the
hot milk Is swallowed makes it easier
of digestion.
Buttermilk and clabber are easier of
digestion than tweet milk. Very rich
milk it not as digestible as moderately
rich. Milk Is well absorbed and is
very viluabl* In sickness. In tome
persont It causes constipation. Milk
does not form the poisons that other
animal proteins do, tuch ss meat and
eggs, In the procett of digestion, so
is very useful for persons with a ten-
dency to rheumatism, gout, kidney
diseases and some colds.
Milk thould not be used with acid
foods, such sa fruit and fruit juices.
A dense clot forma that is not easy
to digest Serving a thin cream with
peaches or berries is very bad. Do
not use milk In lemon sherbet.
COST AND FOOD VALUE
If we consider the actual nutrients
contained, milk is even at 10 cents a
quart Is an inexpensive food. A quart
of milk, according to the United States
bulletin, equals In nutrients three-
fourths of a pound ef meat or eight
eggt, or tlx ounces of bread. A glass
of milk equalt three 'ninces of bread
or two eggi. With beef at 18 cent* a
pound and egtts at 30 cents a dozen,
mlik at 10 cents 1 quart Is the cheaper
food.
If milk is purchaaed at night the
crcam may be used for breakfast,
leaving an nbundance of *kim milk of
good quality for household use. If a
quart of milk, 4 per cent butter fat, i*
kept cool for eight hours, or over night,
the upper tlx ouncet will form a 16
per cent cream; the upper eleven
ouncet a 10 per cent creim. The
cretm miy be removed with • milk
dipper or syphon, or it may be poured
off. A pint of cretm measure* tixteen
ounces. Two quart* of milk would
furnith twelve ounces of 10 per cent
cresm, or twenty-two ouncet of 11 per
cent creitn, and leave an abundance
of tkim milk for cooking purpose*.
The coat would be the tame.
Renumber that milk la a food, aot
a drink; It takes the place of beans,
meat, eggt, etc. It combines well with
eggs and if a moderate quantity of
each It used, they will together equal
a ration of meat or beins.
Whole milk Is particularly desira-
ble for children, and, up to 12 years,
is readily asslmllited In most cases.
For supper or breakfast, mush and
milk costs no more than bread and Jam
or molasses, and forms a ration more
•In accord with the child's needs.
Skim milk may be used in bread and
In cre?m soups. Tt will Increase the
tlssue-buildlng food more.
For those who keep one or more
cows for family use the following sug-
gestions may prove helpful;
TWKStTY 1>AIRV HCOOESTIONS.
Tbe cows: IIiiv* tho herd examined at
len*» twice a year by a skilled veterina-
rian. Promptly re 1 novo nulmala mnpoctad
of being In bad health. Never add an ani-
mal to the herd nntll certain It U free
from disease, particularly tubarrnloals.
Never allow a cow to b* excited by fast
driving, abuse, loud talking, or unneces-
sary disturbance; do not expos* her to
cold or storms more than necessary, Cloan
the entire body of the cow dnlly; hslr tn
the region of th* odder should be kept
short by clipping. Do not sllow any
strong-flavored food, lib* garlic, cabbage
or turnips, to be eaten, except Immedi-
ately after milking. Changes In feed
Rhciuld be mid* gradually. Provide fresh,
pure water tn abundance, easy of acress
and not too cold.
The stables 1 Dairy cattJe should b*
kept In stabla, preferably without cellar or
storage loft, slid where no other antmsla
are honsed. The stsble should be light (4
square feet of glass per cow) and dry,
with at If;.st BOO cubic feet of air space
[Mir animal. It should have air Inlets end
outlets, so'arranged as to give good ven-
tilation without drafts of air on cow*. The
floor should be tight and conatroctcd pre-
ferably of cement; vtslls snd catlings
should he tight, clean, free from cobwebs,
and whitewashed twice a year. Hive ss
few ilnst -catching ledges, projections and
corners ns posslblo. Allow no dust, musty
or dirty litter, or strong smelling mate-
rial lu the stable. Haul manure to field
dully, or store under cover at least forty
(■'at from stable. I ns land piaster dsUy
In gutter and on floor.
Milk house: Have a light clenn, well-
ventllnted, and screened milk room, located
So ns to be free from dust and odors. Milk
utensils should b« made of metal, and aU
.loliila smoothly soldered Never allow
utensils to become rusty ur rough Inside
l'*e than only for handling, itorliig, or
delivering milk. To clean dslry utensils,
us* only pur* water, llrst rla*e the ulen-
tils In warm water. Then wash Inside
SH'l cit In hot wster In which s cleansing
material bns been dissolved snd rinse
again. Sterilise with boiling water or
ateim. Then keep Inverted In pur* air *n«l
suii. It possible, until wanted for iut»
Milling end handling milk I'se no dry,
dusty fo wl Just previous to nillktug. lhe
nllker ili nild wash his Imnds Immediately
before milking, and milk with dry hands,
lie nilouid wear a clean outer gariaaiit.
kept lu a 'lean place when not la us*.
Totinc-o should not be used while milking.
IVlp* the udder and surrounding part*
wits s clean damp cloth immediately bs-
fore milking In milking he quiet, quick,
clean and thorough Commence milking
st the nme ,.-"ir every morning snd
evening, and milk the cow* lu tlNi ssins
order. If auy part of the milk Is bloody,
itrlngy, or unnstural I11 appearauce, or It
by accident dirt gets Into th* rallk p*U.
the who!* should be rejected. l>o not fill
cans I* stable Remove the milk of sock
cow st once from the stsbl* to milk room,
fttrsln Immediately through cotton flsnnel
or cotton, fool to fin degree* Fahrenheit
ss soon ss strained Store st HO degrees
I'ahrenhctt or lower. Never ml* wsrm
milk with thst WMrb hss lieen cooled, and
dp not aUow rallk to trees*. A parson
suffering from nny disease, or who bs*
been NMatty *ipo**d to s^ontaglous rtls-
eaae, must remala rwsy rkim lh* nwi
tud tbt milk.
Live Wires
$ $ $
Now Pulling
$ $
over thh EU5CTRIO wtrh.
Tbe Manama railroad I* to be «laotrt-
Qed.
Tho new wireless record Is 8,000 mile*.
The naval station at Newport caught
messages from Argentine.
Tho harnessing of a wuterpower rear
Yorkshire, IDnglaud, will giro that dis-
trict lta first electricity.
An electrically -driven talking and
moving picture machine lias been la-
stalled In four theaters In N*w York.
Divers sre now equipped with a tele-
phone so they are at all times In com-
munloatlon with the surface.
A wtrolms station Is bolng Installed
on Juan Fernandas Island—made ta-
moiis by th* story of "Robinson
Cruaoa."
It will rtqulr* 20.000 horsepower ef
electrical tnnrgy dally to run the
PanamtuPadflo Exposition.
Th* fanner* In Ottawa, Canada, hav*
eo-operated to bring In an electrlo
transmission Has so they oan tap on
and gecure cheap power and light
A company has been organised tn
Rio do Janeiro, Brazil, for the purpose
of utilizing the Paulo Alfonso falls of
of the Ban Francisco River to generate
electric power.
The Northeastern Railway Company
has decided to electrify Its Mne be-
tween flhlldon snd Newport, rear
Allddlesborough, England. Th* dis-
tance Is eighteen miles.
The first telephone was exhibited at
tli* Centennial In 187*. It was liardly
noticed by tho visitor* until the Em-
peror of llrszll picked it up and was
surprised to hear It talk.
In the electrlo furnace gold bolls at
t.SUO degrees centigrade or at twenty-
four tlru** th* teniperatur* of boiling
water.
Wireless train dispatching Is to be
trlo«l out on the Lackawanna between
Scrantot! and Jtlnghamton. Each train
will be equipped with a wireless out-
fit
« Ml* the production of steel In elec-
trlo furnace* is not y«t large, ststlsttcs
show a Kteady Increase 111 the output
throughout the world, Oenniiny and
Austria, lh* United Htatea and Franc*
being the most active. In ltll the out-
put of these four oountrles was placed
at 1S2.00U tons. Germany take* the
leadL
A new Invention wtilnh m«tt» lloo-
typ* metal by electricity Instead of
gas lias hsen given a trial at the
Government PrlntUif Offlc*. It la
stated that the process handled the
day's melting without a break and
turned out aolkl slug. Ttis cost of
melting by electricity as against gs«
ha* not been given out, but there Is
one distinct advantage In thnt no gas
fumes are lo be contended with.
[ to*
"4
Jthmr
TEH of th* moet powerful electric loco-
motive* In the world have beeo
or<V*r*d by tbe New Tork Central It Hud-
son Rrvar Railroad to haul trains within
tbe alectrtcul *>ne of the New Vork
terminal. One of th*s* electrical giants ts
now In dalh service and nine others sre
In eourse of conrtructlon at the General
Klectrlc company's plant at Bchenectady,
New Tork
Notwithstanding that this new locomo-
tive Is considerably lighter than most
other* of Its kind It I* far more powerful
limn nny other locomotive In the world
It wntKha only 10 ton*, but It can haul a
1,000-ton train, of tea cars or more, at the
rate of sixty miles an hour. In regular
eervlc* tlds locomotive can develop fi.OOO-
hortetiower to start a heavy train quickly
and call maintain 1.400-horrepowcr con-
tinuously.
Tho new locomotive will have 50 |ier
cent ir.ote power than the locomotives
used during th* past few years and will
Jive fully S per cent Inorense In sped,
n general appearance they radically de-
part from the first design.
At th* preeent time the New Tork Cen-
tral la operating forty-oeven electric loco-
motive* In the New Tork terminal serv-
ice Of these, thtrty-flve were hunt In
HM and twelve In 1S>* They are all of the
115 Ion. four motor type. The new loco-
motive Is equipped with eight |«iwerful
motors. The dimension* of the new loco-
motives are as follows
Length over all. » feet t Ineher. length
ever cab. K foet, height. 16 feet; width
ow all, U :*M m tnchea; total wheel
Feed Giants
Fast Trains
$01
base, 45 feet 7 Inches'; weight of olootrfcat;
equipment, (12,000 pounds) weight of mo*1
chanica! equipment, 188,000 pound*) total'
weight, m,m pounds; weight per axis,
HD.OflO pounds.
Luch of the eight driving axles la pr»-
vlded with a motor with the rotating,
armatures mounted directly on the axle'
Itself. Each motor has a capacity at 1751
horsepower for ordinary work and will i
produce (125 horsepower for a short Inter-'
vals In starting up the heavy train* Tho.
locomotive has a tractive affort of 11500
pounds at fifty-four miles an hour and
'J.UiO pounds at sixty mile* per hour *ojh
tinuously.
Th* locomotlv* la equipped with a oonv«;
forta.ble compartment at each end of tba
cab for th* engineer, which contain
dupllcat* all the controller handle*
other operating apparatus In another
compartment In the cab are hou*«d tho
electrical machinery necessary for tho
locomotive's operation. Ther# la a pow*r«|
ful headlight at cach «nd, for the loco-
motive is double-ended and doe* not hav«,
to bs turned around at any tlino. Tho
•oglneer's cabs are lighted with tan tn.
candescent lamps. Electric heater* are
also provided for use during th* wlnto*
weather. The locomotive la equipped wttl*
air 'JomproBsor and control for the air-,
brake sirvice and a pneumatlo sandcr fdtf
sanding the rails ahead of the driver*.
The advantage of an electrlo locoinotltM
over its predecessor, the steam loconio- j
tive, are many. In th* first place tho
electrlo locomotive is not a traveling
1 owor plat.i 00 wheels which ha* to carrr,
along n supply of water and tons of fnoLl
with a man to fir* the huge boilers. All'
this ts don* away with Th* energy ro-J
qulrod to haul coal and water for a steamj
locomotive can be used to liaui paJsenge*
cars. Tho fireman I* an unnecessary ud- I
Junct. The sibling contact* nailed
"shoes," which glide along the under aid*
Of th* "third fall," collect th* el*ctrlcltyj
ncceasary to operoie the locomotlv* w!th-J
out the enormous waste of hauling coal
for each train and making steam while;
In operation.
When the elootiio locomotive start* <r*t
with a heavy train ther* 1* no snorting
and puffing, no grinding and wheezing.1
The electric locomotlv* ts able to exert
fully three time* It* usual itrength for
the length of time necessary to start
heavy train. 1'aaliy and quickly th* train,
gcta under headway, wltn only the nol**'
of the turning wheels. There are no cloud*
of steam, no shower of soot and oln.lera,
no coal gas, 110 noisy exhaust. In a few
second* the train I* under a headway of
olxtr miles an hour All the weight of
the locomotlv* being on th* drlv*r* It can
haul heavier train* for Its weight than
any other typ* of locomotlv*.
Tho power for the eleotrlo locomotlv* I*
produced mile* away from whero It I*
uaed. It, a Inrg* power hou»* automatic
stokers fire the boiler* and huge steam
turbines whirl the dynamo** which pro-
duce ihe electricity. This current I* sent
over slender wires to th* point* where
milled to haul the train*.
The Engineers' Club of Hoaton h*s Just
moved Into new quarters and one of I ha
woiiiIt place* of the building I* th* elec-
trical k'tchon on tlie top floor.
Tu uu.et tho demand for clean nnd
Wholesome rooking, at the greatest econ-
omy, the kitchen ha* been electrically
equipped In every way. Electricity I*
used ftir baking, roasting, broiling, grill-
ing, frying, and all other purposes, except
for th« warming ovens. The kitchen range
ha* three large electrlo oven*, three elec-
trlo frying kettle*, a two-*ectlon broiler,
a set of griddles and eight dl*k heater*
ICai h oven and utensil Is controlled «
snap switch which Instantly turn* on or
off the 1 urreut or give* It any desired
degree of heat The baking oven for bread
and pastry is entirely *epar*te from th*
general cooking
It Is estlmaied that th* electrical
kltch-n has a distinct economical advan-
tage over the old coal ranges when the
cost of fuel, tbe care and attention nec**-
snri foi th* coal fire, etc., Is figured.
Besides the mor* modern w*y ha* elimi-
nated all noxlou* gasea, ashes, dirt and
cinders.
An elrctrlcal towboat uaed on a shallow
Froll'n canal has propellers at earh end
and '• supplied with |mw«r from an over-
head wire, but can also l>* driven by
storage batteries.
Twj Swedish electrician* have perfec*ed
a high amperng* telephone transmitter
that can h* used both for long dlstanc*
and rnlrele** telephon).
An automobile owner ha* thought of •
new use for an electric flatlron Being
romiiellril to lea*e his car over night tn
an "inhented sumac he placed an elec-
tric flatlron In the engine bond ii'id *'«•
nn ted the cord lo the lighting circuit of
the garage. Th* flatlron kept »h» eng'ti*
warm anil pr*v«nt*d the cooling water
from freezing
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San Antonio Express. (San Antonio, Tex.), Vol. 48, No. 117, Ed. 1 Sunday, April 27, 1913, newspaper, April 27, 1913; San Antonio, Texas. (https://texashistory.unt.edu/ark:/67531/metapth432432/m1/62/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Abilene Library Consortium.